Honey mustard gammon, egg and potato wedges

(15 ratings)
Honey mustard gammon and egg
Honey mustard gammon and egg
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A great pub classic with a modern twist that can be enjoyed in the comfort of your own home.


  • 2-3 medium potatoes e.g. Maris Piper
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 2 x 175g gammon steaks
  • 2 medium eggs

Cut down on your cooking time by frying an egg instead of poaching


  1. Preheat the oven to 200°C, Gas mark 6.
  2. Cut the unpeeled potatoes into wedges and place in a medium sandwich bag with the oil and seasoning. Shake well to coat. Transfer to a non-stick baking tray and bake for 30-35 mins until golden.
  3. Meanwhile, mix the honey and mustard together and spread over the gammon steaks. Place under the grill, preheated to a medium heat, and cook for 7-8 mins, turning once.
  4. For the perfect poached egg, add the eggs, gently, to a pan of boiling water, reduce the heat to a simmer and poach for 2-3 mins or slightly longer for a firmer result.
  5. Top the gammon steak with the egg and place the wedges to the side.
  6. Serve with peas.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 635(kcal)
  • Fat 29.0g
  • Saturates 8.5g
  • Sugars 7.0g
  • Salt 4.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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